Our Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in the Arroyo Seco and Santa Lucia Highlands regions of central Monterey County. This area has earned a well-deserved reputation for producing world-class Pinot Noir. Over the past two decades, the introduction of Dijon clones of Pinot Noir, along with the old standby Pommard clone, has dramatically increased the quality of the varietal here. These newer clones are the backbone of this release of Falcon’s Perch. The wine was named for the bird which had made its home in the lone pine tree among the vines, safeguarding the grapes from vertebrate pests while preserving the ecosystem’s natural balance.

Monterey County underwent an especially dry winter and spring in 2021. Although dry, spring and summer temperatures were mild, with daytime temperatures between flower bloom and veraison well below average. Pinot Noir crop yields were modest in 2021 and the cool but dry weather allowed for slow ripening and retention of the delicate, expressive aromatics found in this noble grape. We began harvesting Pinot Noir on the morning of September 25th in the Santa Lucia Highlands and moved to our vineyards in the Arroyo Seco four days later. Approximately 15% of the fruit was fermented whole cluster, with stems, to accentuate the spicy strawberry notes that Monterey Pinot Noir is prized for. About 20% of the blend was aged in 2nd and 3rd-fill French oak barrels, while the remainder was aged in tank, on light lees with batonnage – to preserve freshness and retain the vintage’s nuanced varietal character.